Filter
Reset
Sort ByRelevance
Patrick Washburn
Lentil salad with beetroot, goat cheese and toasted bacon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the lentils in the stock as per the instructions on the package. Drain and drain.
-
Roast the walnuts in a dry, hot frying pan and keep separate. Roast the bacon in the same hot frying pan until crispy.
-
Mix the ingredients for the dressing and season with salt and pepper. Divide the lettuce over plates.
-
Spoon the beetroot through the lentils and spread this mixture with the goat's cheese and walnuts over the lettuce. Pour the dressing over the lentil salad and place the bacon on it.
Blogs that might be interesting
-
15 minLunchmedium sized egg, lettuce, cucumber, watercress, Greek yoghurt, hot curry powder, fresh spelled bread, wild pink salmon in a tin,baguette healthy with salmon and watercress
-
35 minLunchminced beef, garlic, dried apricots, unsalted pistachios, ground cumin, olive oil, shawarma sandwiches, arugula lettuce melange, fresh fresh mint,meatballs with apricots and pistachios
-
5 minLunchWhole grain bread, low-fat margarine, mature cheese, apricot jam, dried apricots, Rye bread, cucumber,cheese-apricot sandwich
-
15 minLunchBatard multigrain bread, Zespri's sungold (yellow kiwi), fresh dill, lemon juice, semi-fat mayonnaise, smoked salmon, arugula,toast with salmon and kiwi
Nutrition
400Calories
Sodium0% DV2g
Fat34% DV22g
Protein38% DV19g
Carbs8% DV24g
Fiber44% DV11g
Loved it